Pre-cook the lasagne sheets according to the instructions on the package. Place the cooked plates on a clean kitchen towel.
Take an appropriately large baking dish. 2 lasagnet towers with 4 layers each must fit next to each other.
Clean the rocket, cut off the hard ends, wash, spin dry and cut into 2 cm pieces. Doesn`t need to be very fine. Mix the rocket with sour cream and grated Parmesan in a bowl, season with salt and pepper.
Cut the tomatoes and mozzarella into thin slices. When topping it, make sure that you still have enough mozzarella for the top layer at the end. Preheat the oven to 160 ° C (hot air, top / bottom heat: 180 ° C).
Spread 2/3 of the sauce on the bottom, add a little olive oil (1 tablespoon), salt, pepper and also some cayenne pepper and mix with a fork or spoon.
Place the first two sheets of lasagne on top of the sauce (there will be 2 towers). Now spread the tomato slices and mozzarella on top, season with salt and pepper, and a little cayenne pepper if you like.
Then the next layer of lasagne sheets. Cover these with the rocket and sour cream mixture. Now another layer with tomato mozzarella and the last with rocket sour cream. Spread the remaining sauce on the top layer with a spoon and place the remaining mozzarella slices on top.
Then put in the oven for 35 minutes. The mozzarella should be golden brown on top. You can also switch to 180 ° C for the last 10 minutes (hot air).
Take the mold out of the oven. Divide the first tower in half and place on a plate. I always put the rest back in the oven for the second serving.
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